Roast chicken with kumara couscous

Colourful couscous bursting with kumara and herbs is topped with succulent roast chicken for a great midweek meal

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
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Roast chicken with kumara couscous
  • 1 kilogram chicken pieces
  • 2 kumara, diced, parboiled
  • 2 cup couscous
  • 2 cup chicken stock, hot
  • 1/2 tablespoon moroccan seasoning
  • 1 lemon, zest
  • 3 tablespoon parsley, chopped
  • 3 tablespoon mint, chopped
  • 1 tomato, diced
Pantry items
  • 4 tablespoon oil
  • salt and pepper to taste


Roast chicken with kumara couscous
  • 1
    Preheat oven to 180°C. Place chicken into a lined baking dish and drizzle over 2 Tbsp oil.
  • 2
    Combine then season with salt and pepper. Place into oven and cook for 35-40 minutes until the chicken is cooked through and juices run clear.
  • 3
    Drizzle kumara with 1 Tbsp oil and roast in the oven until soft (approximately 30 minutes).
  • 4
    Meanwhile, place couscous into a bowl and top with chicken stock. Drizzle over 1 Tbsp oil and cover. Let it steep for about 5 minutes then add Moroccan seasoning, zest, parsley, mint, tomato and combine.
  • 5
    Serve chicken on top of the couscous.